This kale and Brussels sprout salad is the kind of recipe that completely changes how you think about salads. It’s crunchy, hearty, and tossed in a tangy dressing that makes every bite delicious. I first made it around the holidays when I wanted something fresh to balance out heavier dishes, and it quickly became a year-round favorite. The mix of shredded kale, thinly sliced Brussels sprouts, and a light dressing gives it a restaurant-quality feel, but it’s surprisingly easy to make at home.

Also try Roasted Brussels Sprouts

Recipe Details

Prep time: 20 minutes
Cook time: 0 minutes
Total time: 20 minutes
Servings: 4
Calories: About 220 per serving

Why You’ll Love This Recipe

• A salad that’s crunchy, filling, and full of nutrients.
• Holds up well in the fridge, making it great for meal prep.
• Perfect on its own or as a side for grilled chicken or fish.
• Simple ingredients with bright, balanced flavor.

Ingredients You’ll Need

For the Salad

• 2 cups kale, stems removed and finely chopped
• 2 cups Brussels sprouts, trimmed and thinly sliced
• ¼ cup chopped almonds or pecans
• ¼ cup shredded parmesan cheese
• 1 apple, thinly sliced (optional for a touch of sweetness)

For the Dressing

• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• Salt and black pepper to taste

How to Make Kale and Brussels Sprout Salad

1. Prepare the Greens
   Wash and dry the kale and Brussels sprouts thoroughly. Use a sharp knife or food processor to shred them thinly for that perfect crunchy texture.
2. Make the Dressing
   In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until the dressing is smooth and well combined.
3. Massage the Kale
   Place the chopped kale in a large bowl. Pour about half of the dressing over it and gently massage the leaves with your hands for 1 to 2 minutes. This softens the kale and makes it easier to eat.
4. Assemble the Salad
   Add the shredded Brussels sprouts, nuts, cheese, and apple slices (if using) to the bowl. Pour in the remaining dressing and toss until everything is evenly coated.
5. Serve and Enjoy
   Serve immediately or let it sit for 10 minutes so the flavors blend even more. It’s great fresh or slightly chilled.

Tips for Success

• You can swap almonds for walnuts or sunflower seeds for extra crunch.
• Make a double batch of dressing, it works beautifully on other salads too.
• If making ahead, keep the dressing separate until just before serving for the best texture.